Built-In Specs

Cumin-Crusted Pork Tenderloin

Cumin-Crusted Pork Tenderloin

As a five time B.A.S.S Champion and professional angler on the Bassmaster Elite Series Tour, Kevin Short spends most of his days on the water. But at the end of the day, he looks forward to getting his feet back on dry land…where he spends his nights grilling on his Big Green Egg. Here is one of K-Pink’s favorites.

Ingredients

Instructions

In a small dry skillet, heat cumin seeds, stirring constantly, until fragrant – about 2 minutes. Place in a small bowl and stir in pepper and salt. Press cumin mixture into pork, coating all sides.

Bump up the heat in the BGE to 450°F/232°C; sear pork until browned on all sides.

Reduce temp of BGE to 350°F/177°C, tent pork with aluminum foil and cook, turning occasionally, until pork is only slightly pink in the center – about 8-10 minutes. During last 3 minutes of cooking, brush with ⅓ cup of reserved glaze.

Add orange juice and vinegar and bring to boil. Reduce heat to low and simmer, uncovered, until reduced to ½ cup. Remove from heat and stir in molasses. Season with salt and pepper. Set aside.

Grilled Corn Salad with Black Beans & Rice Ingredients

2/3 cup short-grain brown rice

15-ounce can black beans, drained and rinsed

3 large ears of corn, husked

2 medium red onions, cut into 3/8 inch slices

1 green bell pepper, cored and quarter lengthwise

1 small ripe avocado

½ cup hot tomato salsa, preferably chipotle

½ cup fresh orange juice

⅓ cup fresh lime juice

3 tbsp chopped fresh cilantro

1 tbsp canola oil

¾ tsp ground cumin

Salt and freshly ground black pepper to taste

Tortilla chips (optional)

Grilled Corn Salad with Black Beans & Rice Instructions

In a large pot of boiling salted water, cook rice until al dente, 25 to 30 minutes. Drain and rinse. Place in a large bowl and toss with beans and set aside.

Set the EGG for direct cooking at 350°F/177°C.

Lightly oil the cooking grid and grill corn, onions and bell pepper, turning frequently, until tender and charred about 10 to 12 minutes.

Cut kernels from the cobs and add to reserved rice and beans. Dice bell pepper and half of the onions; add to rice mixture. Place remaining onions in a mixing bowl. Peel and dice avocado; add half to rice mixture and half to the bowl with sliced onions.

In a small bowl, whisk salsa, orange juice, lime juice, cilantro, oil and cumin. season with salt and pepper. Toss 3 tbsp of the salsa mixture with sliced onions and avocado. Toss the rest with rice mixture.

Spoon rice mixture onto a serving dish and top with onion-avocado mixture. Serve with chips if desired.